Monday, March 05, 2007

Pepper Chicken


Ingredients:

Boneless Chicken - 1/2 kg (cut in to pieces)
Ginger and Garlic paste - 1 tsp each
Turmeric - 1/2 tsp
Cayenne pepper - 1/4 th - 1/2 tsp
Salt to taste
Tamarind - Indian lime size (add just enough water to immerse the tamarind, microwave for 1 - 2 mins, cool down. Squeeze it in to pulp.)
Whole tomatoes - 3 no. (medium size, chop them)

Cook these together for 2 whistles in pressure cooker. Once it is cool down, transfer to flat deep nonstick pan and cook it until water evaporates completely.

Green chillies- 6 no. (slit length wise)
Curry leaves - 2 sprig
Cumin and Whole black pepper - 1/2 tsp each (powder these together in pestle)
Ginger and Garlic paste - 1 tsp each
Oil - 3 tbsp


Heat a flat deep non-stick pan, add oil when it is hot, add powdered ingredients, immediately add gg paste, stir. Add curry leaves and green chillies, fry for few secs. Remove green chillies once it is fried, to that add cooked chicken and fry on high until all liquid is dried up. Check for salt and add fried green chillies mix gently and serve.

Serve it with Mysore Rasam, Rice and Yoghurt on side.

© 2007 by Rajani Rayudu

14 comments:

KrishnaArjuna said...

Pepper chicken looks yummy Rajani!

Radha said...

Hi Rajani,

Pepper chicken looks great! Like all your pics.

Vcuisine said...

Hi Rajani, nice blog, though i can't comment on this post being a vegan, i could say you are presenting well. The beet juice looks so nice. Viji

Anonymous said...

I have been through many food blogs and am surprised no one knows how to use a pressure cooker! When the steam is about to be released before the whistle, you are supposed to push down the weight with a spoon and lower the fire. Then cook the food as per the guidelines on time given in the manual. By letting out the steam, the whole purpose of the pressure cooker is lost! For me, cooking toor dal takes only 2 1/2 to 3 minutes after the steam builds up.

Rajani said...

Hi Krishnaarjun,
Thank u.

Hi Radha
Welcome to my blog and thank u for your kind words.

Hi Vcuisine,
Thanks.

Hi anonymous,
Really.

cheers
rajani

sujeevana said...

wow.. i tried your reciepe exactly the way u said it :) it taste awesome :) cheers!! thanks a lot :) keep writing...!!

Rajani Rayudu said...

Hi Sujeevana,

What a nice name you got......thanks for your feed back. I am glad you liked the dish.

cheers
rajani

BillyH said...

What does it mean "two whistles in a pressure cooker?" For one thing, my pressure cooker hisses, it doesn't whistle. Furthermore, it hisses continuously from the time it reaches cooking temperature until the time I turn it off. Honestly, I have no idea how to make it whistle, much less make it whistle twice.

Otherwise, it looks like an interesting recipe, if I could figure out how to cook it. I particularly like the addition of tamarind.

Rajani Rayudu said...

Hi Billy,

Cook until chicken is cooked through in the pressure cooker. Your pressure cooker seems to me different. I use prestige cooker. 10-15 mins may be or use stove top for your convenience.

cheers
rajani

suhasini said...

Hi Rajani,

your cooking blog is absolutely fantastic , I am from auckland its good to know that you are from WN.
your pepper chicken sounds very interesting can't wait to try !!!!!!!

regards,
Suhasini

Rajani Rayudu said...

Hi Suhasini,

Do try it out, it tastes delicious and leave your feed back. Good to know you :-)

cheers
rajani

Anonymous said...

just wanted to know if i want to make pepper chicken with bone in chicken pieces what changes do i make in the recipe. Can i make the same without using a pressure cooker?

Rajani Rayudu said...

hi anon,

cook pressure cooker ingredients on stove top with 1/2 cup water may be. until cooked, u can do with bone if u want to.

do the rest in the last procedure in the same way.

cheers
rajani

Anonymous said...

Thank you for your prompt reply. This is a great recipe. Yummy and full of flavor. Wanted to cook in bulk and my pressure cooker is not big enough. I'll use your instructions and make. Thankyou